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Ingredients

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Ground Chicken – 6 oz (170 g)
Bread Crumbs – ½ cup
Parmesan – 3 oz (90 g)
Garlic – 4 cloves
Chives – ¼ oz (7 g)
Eggs – 1
Kosher Salt – ¾ tsp
Ground Black Pepper – ¼ tsp
Olive Oil – 2 tbsp
Leek – 1
Chicken Broth – 5 cups
Dry Pasta – ¾ cup Ditalini
Carrots – 2
Baby Spinach – 1 cup
Basil – to taste

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Minestrone With Chicken Meatballs

Minestrone With Chicken Meatballs

  • 45 min
  • Serves 4
  • Medium

Ingredients

Recipe

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Soups are a menu staple for a reason. Not only are they full of flavor, but they also require minimal time to prepare. After all, placing ingredients in a pot and letting them simmer doesn’t sound too time-consuming, does it? If soup isn’t the first food that pops into your mind when you think about spring cooking, you’re missing out. Soups like this spring minestrone with chicken meatballs featuring herbs and veggies are perfect for when cravings for fresh greens are kicking in.

This recipe is wonderfully easy and quick. Loaded with fresh herbs, vegetables, and cheesy meatballs, it has everything your spring menu needs. The mild-flavored ground chicken lets the flavor of fresh chives and cheese shine through, and the broth is packed with garlic, leeks, and even more Parmesan. You’ll surely want to eat this minestrone with chicken meatballs every day! Without further ado, let’s jump into the recipe.

Steps

1
Done

Prep the vegetables: mince two garlic cloves and thinly slice the other two, chop chives, slice white and pale-green parts of leek into ¼-inch rounds, cut carrots into rounds, as well, and chop basil, if using. Grate Parmesan and whisk egg.

2
Done

Combine ground meat, breadcrumbs, half of the grated Parmesan, minced garlic cloves, chives, egg, salt, and ground black pepper in a bowl. Scoop out a spoonful of meat per meatball and roll into balls.

3
Done

Heat a small pot with oil. Add the meatballs and cook until golden brown, about 3 minutes. Transfer to a platter and set aside.

4
Done

In a separate pot, cook leek, stirring frequently, until just soft, about 3 minutes. Add thinly sliced garlic and cook until translucent. Pour in broth and 2 cups of water and bring to a boil. Add pasta and carrots. Simmer until pasta is almost al dente, about 8 minutes, before adding meatballs. Continue to simmer until pasta is al dente, carrots are soft, and meatballs are cooked through, about 3 minutes. Add spinach and remaining Parmesan; stir until spinach wilts and the cheese melts. Season with salt and pepper to taste. Garnish with chopped basil.

Ta-dah! Your minestrone with chicken meatballs is ready to serve! This dish full of spring vibes takes less than an hour to make, so it will make a perfect quick and delicious weeknight dinner whenever you're craving some freshness.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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